Quick and Easy Quinoa Stuffed Peppers

Serves 4

One of my closest friends is a meat eater who has been living with a vegetarian for over 5 years. She also happens to be a fantastic cook. Occasionally she struggles to come up with recipe ideas that don't require meat replacements products. I created this recipe with her in mind.

You don't have to be a vegetarian to enjoy these peppers, but if you are, the combination of the quinoa and chickpeas ensures you are getting all of the essential amino acids. Serve the peppers with a tossed green salad, and you'll have a healthy, satisfying, and delicious meal!

  • 2 Red Peppers

  • 2 Yellow Peppers

  • 1 Cups Uncooked Quinoa

  • 2 Cups Vegetable Broth

  • 2 Tbsp. Olive Oil

  • 1 Tbsp. Fresh Lemon Juice

  • 2 Stalks Celery, chopped

  • 1 Cup Arugula, finely chopped

  • ½ Small Red Onion, chopped

  • 4 Cloves Garlic, minced

  • 2 Cups Chickpeas, canned is fine, rinse well

  • Sea Salt and Freshly Ground Black Pepper

  • Fresh Parsley for garnish (optional)

  1. Preheat oven to 350 °.

  2. Remove and discard the tops, seeds, and membranes of the peppers.

  3. Arrange peppers in an oiled baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers, if necessary, so that they will stand upright.)

  4. Bake in oven for 20 minutes, remove from oven and place on a serving platter.

  5. In a saucepan, combine the quinoa and vegetable broth, bring to a boil, then reduce heat to medium and cook until quinoa is tender and broth has been absorbed, about 20 minutes.

  6. Transfer the quinoa to a bowl and stir in olive oil, lemon juice, celery, arugula, onion, garlic, and chickpeas. Season with sea salt and freshly ground black pepper.

  7. Spoon an equal amount of the mixture into each hollowed pepper, sprinkle with parsley.

  8. Enjoy the stuffed peppers immediately.